Philly Style Bagels started with two friends, Collin Shapiro and Jonathon Zilber, making beer, curing meats and baking bagels as a hobby. The bagels were good – really good. Once they realized they were onto something in the bagel department, they quickly progressed to a “pop-up” to dispense their breads. The pair had planned to host weekly “pop-ups” at different already-established locations throughout the city. They started with Pizzeria Beddia, using the morning hours where the pizzeria would have been closed anyway. They quickly realized that the pizza oven itself was one of the things that made their bagels even better (one other thing was just that that they were fresh). And they also realized that Fishtown was a receptive place for their brand of bread.

Fast forward a couple of years and the duo have opened a shop in Fishtown. Joe Beddia, fresh off his Bon Appetit declared “Best Pizza in America” triumph, introduces BA staff writer Andrew Knowlton to Philly Style Bagels. In a span of a few months, the fledgling PSB not only gets voted “Best Bagel in Philadelphia” by Philadelphia Magazine, but Bon Appetit declares their Classic Lox Sandwich to be the “Best Sandwich in America”. From the BA review:

“The truth is, any combination of ingredients you put between these crazily flavorful bagels—be it hummus, tuna, or bacon-lettuce-and-tomato—will be life-changing. At the risk of starting an inter-city rivalry with New York, we think Collin Shapiro and Jonathon Zilber are making some of the best bagels in the country. What makes them that great? They’re fermented in small batches, hand-rolled, boiled in local Yards beer (that’s what makes them Philly-style), and baked on wood planks. The result is a smallish, pleasantly dense, and chewy bagel with a superb crust that has just the right amount of crispness. They say a sandwich is only as good as the bread you use. We couldn’t agree more.”

As a former brewer, Joe Beddia understood the fermentation process necessary for the perfect pizza dough. Collin and Jonathon understand that process as well, and as this producer gathered from interviewing the masterminds behind these Fishtown Bests, that is the crucial thing that separates the bread in these bagels and dough in the pizza from the ordinary – they are making them in small batches and there is a great amount of time and effort put into letting the dough develop in a way that only someone familiar with fermentation would understand. They may only do this because it makes a better product, but they happen to move a lot of that product and make many people happy (themselves included) along the way.

Owners Jonathan Zilber and Collin Shapiro’s first bagel recipe came from the internet. But after experimenting with different ingredients, fermentation and baking techniques, Philly Style Bagels was born. Since then, the Fishtown favorite has not only gained neighborhood recognition but multiple positive reviews nationwide. Watch the secret behind their bagel-making process.

Philly Style Bagels started with two friends, Collin Shapiro and Jonathon Zilber, making beer, curing meats and baking bagels as a hobby. The bagels were good – really good. Once they realized they were onto something in the bagel department, they quickly progressed to a “pop-up” to dispense their breads. The pair had planned to host weekly “pop-ups” at different already-established locations throughout the city. They started with Pizzeria Beddia, using the morning hours where the pizzeria would have been closed anyway. They quickly realized that the pizza oven itself was one of the things that made their bagels even better (one other thing was just that that they were fresh). And they also realized that Fishtown was a receptive place for their brand of bread.

Fast forward a couple of years and the duo have opened a shop in Fishtown. Joe Beddia, fresh off his Bon Appetit declared “Best Pizza in America” triumph, introduces BA staff writer Andrew Knowlton to Philly Style Bagels. In a span of a few months, the fledgling PSB not only gets voted “Best Bagel in Philadelphia” by Philadelphia Magazine, but Bon Appetit declares their Classic Lox Sandwich to be the “Best Sandwich in America”. From the BA review:

“The truth is, any combination of ingredients you put between these crazily flavorful bagels—be it hummus, tuna, or bacon-lettuce-and-tomato—will be life-changing. At the risk of starting an inter-city rivalry with New York, we think Collin Shapiro and Jonathon Zilber are making some of the best bagels in the country. What makes them that great? They’re fermented in small batches, hand-rolled, boiled in local Yards beer (that’s what makes them Philly-style), and baked on wood planks. The result is a smallish, pleasantly dense, and chewy bagel with a superb crust that has just the right amount of crispness. They say a sandwich is only as good as the bread you use. We couldn’t agree more.”

As a former brewer, Joe Beddia understood the fermentation process necessary for the perfect pizza dough. Collin and Jonathon understand that process as well, and as this producer gathered from interviewing the masterminds behind these Fishtown Bests, that is the crucial thing that separates the bread in these bagels and dough in the pizza from the ordinary – they are making them in small batches and there is a great amount of time and effort put into letting the dough develop in a way that only someone familiar with fermentation would understand. They may only do this because it makes a better product, but they happen to move a lot of that product and make many people happy (themselves included) along the way.

Barkley L. Hendricks: Birth of the Cool
Producer: Karen Smyles

Barkley L. Hendricks was born and raised in North Philadelphia and went on to become a world-renown artist. He was best known for his sometimes provocative and confrontational portraits of ordinary people in the African American communty. April 18, 2017, Hendricks passed away at the age of 72, but his powerful work continues to influence a new generation of artists, and to engage audiences from every background.

Hendricks attended the Pennsylvania Academy of Fine Arts and is considered to be one of their most distinguished alumni and an important voice in the history of American figurative art. His work is in the collections of The Whitney Museum of American Art, New York; The National Portrait Gallery, Washington; The National Gallery of Art, Washington; The Tate Modern, London; Studio Museum, Harlem, N.Y.; Pennsylvania Academy of the Fine Arts, Philadelphia; Philadelphia Museum of Art, Philadelphia; and the Nasher Museum of Art, Durham, N.C.; among many others.

Friday Arts sat down with David R. Brigham, PAFA President and CEO, to learn more about Hendricks, one of PAFA’s most esteemed alumni. Brigham notes how the artist remained true to his artistic vision and how that impacted his success in the art world. We also talk with Hendrick’s PAFA classmate and friend, Richard Watson, and other PAFA alumni who discuss how the artist’s work impacted them.

Growing Together
Producer: Monica Rogozinski

At 2500 Reed Street, in South Philadelphia a 7.000 square feet community garden emerges among the predominantly gray buildings around it, bringing its users – refugees from more than 20 different countries- a connection to their roots.

Since 2011, NSC (National Service Center) manages two community gardens in the area: Growing Home focuses on producing crops that the refugees were used to consume in their country of origin, and Growing Together promotes integration between the newcomers and the original community members.

The gardens host together around 200 plots, each producing about $600 worth of vegetables per year, they also provide ground for a beginner farmers training program that helps NSC’s clients to learn about farming and business development. The ultimate objective is to create revenue streams for refugees experienced in farming and urban agriculture.

Move over chocolate and vanilla—learn about Philadelphia’s flourishing and unique ice cream scene, and the creative artists behind the frozen treats’ genius.

In the summer of 2011, three former musicians Maura, Jeffrey, and Pete Angevine decided to make and sell their very own homemade ice cream via tricycle—despite their lack of a culinary background. After a year of expanding to more tricycles, they opened their first shop—“Little Baby’s”, located in East Kensington of Philadelphia. The absence of experience didn’t serve as an obstacle but rather functioned as a vision without barriers, as the trio focused on creating bizarre, exciting flavors unknown to the frozen dairy world. From stranger savory flavors like Everything Bagel and Earl Grey Sriracha, to sweeter sensations like Bourbon Bourbon Vanilla—their palate creativity has no limit. Their ice cream inventions may sound unconventional, but so does the likelihood of three musicians successfully making and selling their own ice cream.

Jeanne Chang is the founder of “Lil Pop Shop,” a Popsicle shop in West Philly and Rittenhouse Square. Originally from Southern California and trained as a pastry chef, Chang wanted to bring to Philadelphia a treat that embodied both of her nostalgic feelings about summertime and her west coast home. Varying from creamy pops to non-dairy, Lil Pop Shop has found great success in mimicking a childhood favorite treat without using dyes and preservatives. Chang only uses local produce, making all her pops and add-ins in house. While not as odd as Little Baby’s, their carefully crafted artisanal flavors are definitely far from your neighborhood ice cream truck, from Chocolate with Salted Caramel Brownies, Vietnamese Iced Coffee, and Coconut Hibiscus—Lil Pop Shop has hit the sweet spot in popsicle imagination.

After watching a video online of a Thai street vendor rolling ice cream on a cold plate, Kyle Billig came up with a brilliant idea. Founder of “Sweet Charlie’s”, Kyle and his brother Jacob took advantage of the absence of Thai rolled ice cream in the Philadelphia area, and began making their own. Still in college, the brother’s ice cream innovation had instant success, and since its opening in 2015 on Walnut Street in Philadelphia, 8 more franchises will have opened up by the end of summer 2017. Sweet Charlie’s is unlike any other ice cream shop, in that they’re selling much more than a tasty dairy desert—they’re selling a show. After ordering, customers can watch their treat be made from start to finish. Sweet Charlie’s uses cream, yogurt, and a vegan option as a base, and crushes up and blends in a variety of toppings—a creative delicacy that is as fun to watch being made as it is to eat.

The Museum of the American Revolution explores the dynamic story of the American Revolution using its expansive collection of Revolutionary-era weapons, personal items, documents, and works of art. Immersive galleries, dynamic theaters, and recreated historical environments bring to life the events, people, and ideals of our nation’s founding and engage people in the history and continuing relevance of the American Revolution. Located just steps away from Independence Hall, Carpenters’ Hall, and Franklin Court, the Museum serves as a portal to the region’s many Revolutionary sites, sparking interest, providing context, and encouraging exploration. FRIDAY ARTS goes behind the scenes and offers the viewer a rare glimpse of what it took to make some of the installations, including the life casting of a member of the museum staff for to serve as the template for one of the museum’s many figurines. In the case of the Oneida Nation exhibit, we hope to show why it was finally necessary to include the story of the Oneida and other Native American nations. Our cameras only cover months, but this is literally, a museum a hundred years in the making.

Lifecasting at MOAR
Produced by Michael O’Reilly
Edited by Demi Ratchford

Karen Atta, of Atta Inc. explains the life casting process used for the figures displayed in the Oneida Exhibit of the Museum of the American Revolution (MOAR). Alan Gutchess, Director of Fort Pitt Museum, demonstrates how life casting is done with Adrienne Whaley, the Schools Programs Manager of MOAR, who serves as a model for one of the figures in the museum.

Phil Fisher, a journeyman pipe welder, has been creating steel sculptures for over twenty years. It began when his children saw some bells for sale and told him, “Dad, you can do better than that!” Even today, much of his work shows a sense of whimsy and child-like play, often using whatever steel is at hand as his raw material. Many of his bells and other sculptures, for example, are cut from oxygen bottles. Phil also creates works of elegant beauty, such as garden statues, gates, arbors, and indoor furniture.
Phil is one of many artists living in Arden, Delaware, a utopian community founded over a hundred years ago on the Single-Tax economic philosophy of Henry George. In 1995, Fisher came upon his home/studio which was then for sale, and just knew he had found the place he would set up shop, personally and professionally. On any given day you can find Fisher here firing up his tools to create one of his wonderful creations made from steel.
Friday Arts had the opportunity to spend two gorgeous days with Phil at his wildly entertaining place of business. It was topped off with an excursion around Arden to see the many works of his that grace the homes and gardens of friends and neighbors. The crew and I found it difficult to call this a work day!
In addition to being an artist, he is an avid art collector with an on-site gallery, which exhibits fascinating pieces of art by artists near and far. Fisher gives us a tour of the gallery and tells us about a few of his favorites.

Phil Fisher, a journeyman pipe welder, has been creating steel sculptures for over twenty years. It began when his children saw some bells for sale and told him, “Dad, you can do better than that!” Even today, much of his work shows a sense of whimsy and child-like play, often using whatever steel is at hand as his raw material. Many of his bells and other sculptures, for example, are cut from oxygen bottles. Phil also creates works of elegant beauty, such as garden statues, gates, arbors, and indoor furniture.
Phil is one of many artists living in Arden, Delaware, a utopian community founded over a hundred years ago on the Single-Tax economic philosophy of Henry George. In 1995, Fisher came upon his home/studio which was then for sale, and just knew he had found the place he would set up shop, personally and professionally. On any given day you can find Fisher here firing up his tools to create one of his wonderful creations made from steel.
Friday Arts had the opportunity to spend two gorgeous days with Phil at his wildly entertaining place of business. It was topped off with an excursion around Arden to see the many works of his that grace the homes and gardens of friends and neighbors. The crew and I found it difficult to call this a work day!
In addition to being an artist, he is an avid art collector with an on-site gallery, which exhibits fascinating pieces of art by artists near and far. Fisher gives us a tour of the gallery and tells us about a few of his favorites.

Museum of the American Revolution
Producer: Michael O’Reilly

The Museum of the American Revolution explores the dynamic story of the American Revolution using its expansive collection of Revolutionary-era weapons, personal items, documents, and works of art. Immersive galleries, dynamic theaters, and recreated historical environments bring to life the events, people, and ideals of our nation’s founding and engage people in the history and continuing relevance of the American Revolution. Located just steps away from Independence Hall, Carpenters’ Hall, and Franklin Court, the Museum serves as a portal to the region’s many Revolutionary sites, sparking interest, providing context, and encouraging exploration. FRIDAY ARTS goes behind the scenes and offers the viewer a rare glimpse of what it took to make some of the installations, including the life casting of a member of the museum staff for to serve as the template for one of the museum’s many figurines. In the case of the Oneida Nation exhibit, we hope to show why it was finally necessary to include the story of the Oneida and other Native American nations. Our cameras only cover months, but this is literally, a museum a hundred years in the making.

In the summer of 2011, three former musicians Maura, Jeffrey, and Pete Angevine decided to make and sell their very own homemade ice cream via tricycle—despite their lack of a culinary background. After a year of expanding to more tricycles, they opened their first shop—“Little Baby’s”, located in East Kensington of Philadelphia. The absence of experience didn’t serve as an obstacle but rather functioned as a vision without barriers, as the trio focused on creating bizarre, exciting flavors unknown to the frozen dairy world. From stranger savory flavors like Everything Bagel and Earl Grey Sriracha, to sweeter sensations like Bourbon Bourbon Vanilla—their palate creativity has no limit. Their ice cream inventions may sound unconventional, but so does the likelihood of three musicians successfully making and selling their own ice cream.

Jeanne Chang is the founder of “Lil Pop Shop” a Popsicle shop in West Philly and Rittenhouse Square. Originally from Southern California and trained as a pastry chef, Chang wanted to bring to Philadelphia a treat that embodied both of her nostalgic feelings about summertime and her west coast home. Varying from creamy pops to non-dairy, Lil Pop Shop has found great success in mimicking a childhood favorite treat without using dyes and preservatives. Chang only uses local produce, making all her pops and add-ins in house. While not as odd as Little Baby’s, their carefully crafted artisanal flavors are definitely far from your neighborhood ice cream truck, from Chocolate with Salted Caramel Brownies, Vietnamese Iced Coffee, and Coconut Hibiscus—Lil Pop Shop has hit the sweet spot in popsicle imagination.

After watching a video online of a Thai street vendor rolling ice cream on a cold plate, Kyle Billig came up with a brilliant idea. Founder of “Sweet Charlie’s”, Kyle and his brother Jacob took advantage of the absence of Thai rolled ice cream in the Philadelphia area, and began making their own. Still in college, the brother’s ice cream innovation had instant success, and since it’s opening in 2015 on Walnut Street in Philadelphia, 8 more franchises will have opened up by the end of summer 2017. Sweet Charlie’s is unlike any other ice cream shop, in that they’re selling much more than a tasty dairy desert—they’re selling a show. After ordering, customers can watch their treat be made from start to finish. Sweet Charlie’s uses cream, yogurt, and a vegan option as a base, and crushes up and blends in a variety of toppings—a creative delicacy that is as fun to watch being made as it is to eat.

Known in the city since 1986 for its “visually arresting,” “highly imaginative,” dance theater works, and unusual collaborative projects, the Anne-Marie Mulgrew & Dancers Co. has performed over 71 major works choreographed by Anne-Marie Mulgrew in 312 performances in the United States and Canada. The company consists of 5-7 professional dancers and esteemed peer collaborators. Additional performers are used on a project basis to flesh out materials and involve new communities.

AMM & DCO has conducted 65 residency programs primarily for underserved populations and more than 3,500 classes/workshops. Company works have appeared in theaters, alternative spaces, site specific locations, schools, festivals, collaborative projects and for film and TV such as The Barnes Museum, Christ Church Neighborhood House, The Porch-30 St. Station, the University of the Arts Theater/Drake Theater, The Painted Bride, The Institute of Contemporary Art, The Philadelphia Museum of Art, University of PA Museum of Anthropology & Archaeology, The Philadelphia Cathedral, Mandell Theater, Penn’s Landing, Fairmount Park, The Horticultural Center, Pennsylvania Convention Center, Philly Fringe Festival/Live Arts, Parallax Pictures Studios, Conwell Dance Theater, The Sanctuary at The Rotunda, and The Kimmel Center to name a few.

Friday Arts visits the company at The University Arts Leagues where they were rehearsing for an upcoming performance. We had the opportunity to talk with dancers and long-time collaborator, videographer Carmella Vassor-Johnson, about working with Mulgrew. Mulgrew’s company recently celebrated their 30 year anniversary and she shares her secret for survival in a field where so many have tried and failed.

Joe Cicala & Kate Lombardi
Produced by Karen Smyles
Edited by Demi Ratchford
Inspired by the interesting work of Anne Marie Mulgrew, Joe Cicala and Kate Lombardi discuss how they met and the different kinds of dances they perform at Anne Marie Mulgrew & Dancers Co. Described as post modern while still illustrating more traditional forms of dance, Anne Marie and her dancers explore dance in a new light.

In early 2017 a healthy breakfast cake, Rebel Crumbles, was introduced at all Philadelphia area public schools and Archdiocese of Philadelphia Catholic schools – but unlike other food served at school, this snack was designed, produced and marketed by the Rebel Ventures crew, a collection of local high school students who aim to provide nutritious meal choices for their classmates. The cake, filled with fruits, whole grains, and spices, is provided for free at breakfast to a total of 319 schools in the area.

Rebel Ventures is a youth-powered, nonprofit, social enterprise based in West Philadelphia and supported by the Netter Center for Community Partnerships at the University of Pennsylvania. The enterprise is comprised of high school students, college mentors, and full-time employees, who are dedicated to creating “healthy deliciousness” with youth (and adult allies) in the form of healthy, affordable foods for schools in Philadelphia.

Rebel Ventures Cooks with Kids
Produced by Monica Rogozinski
Edited by Demi Ratchford
Jarett Stein, the Director of Health & Social Ventures at the Netter Center for Community Partnerships at Penn, discusses the after school program that has high school students from the Rebel Ventures crew, teach kids at Comegys Elementary School how to cook healthy food in an engaging community setting.

The stretch of Front Street located directly under the Market Frankford El just north of Girard Avenue has undergone some radical changes in the past 5 years. A street once avoided for its petty crime and decay has become a local and national draw with its well-regarded restaurants and unique businesses and arts.

While there is not a Jane (but there is a Jon (Geeting)) leading this walk, the concept and implementation of a “Jane’s Walk” comes from Jane Jacobs, whose writings championed the voices of local residents in neighborhood planning. Jacobs was not a city planner by training; she was just a concerned citizen who spent a lot of time observing city life around her, first in New York City, then in Toronto. From her observations, she developed some theories about what makes a city a great place to live. After she passed away in 2006, Jane’s Walk was founded in Toronto by a group of her friends and colleagues who wanted to honor her ideas and legacy.

Jane’s Walks can be found at their website and are free, locally organized walks, in which people get together to explore, talk about and celebrate their neighborhoods. Where more traditional tours are a bit like walking lectures, a Jane’s Walk is more of a walking conversation. Leaders share their knowledge, but also encourage discussion and participation among the walkers.

The Friday Arts cameras followed the Front Street tour, where over 30 people turned out on a beautiful day in May. Through this walk, these participants found out about a former public swimming pool turned play area for both adults and children; several well-regarded food service establishments; the art-festooned corporate HQ for honeygrow – a healthy, prepared-food purveyor expanding quickly along the NE corridor; and finally ending at a warehouse turned beer garden – and all of this well-within ear shot of the cars on Front Street and the rumbling elevated subway train passing above.

Known in the city since 1986 for its “visually arresting,” “highly imaginative,” dance theater works, and unusual collaborative projects, the Anne-Marie Mulgrew & Dancers Co. has performed over 71 major works choreographed by Anne-Marie Mulgrew, in 312 performances in the United States and Canada. The company consists of 5-7 professional dancers and esteemed peer collaborators. Additional performers are used on a project basis to flesh out materials and involve new communities.

AMM & DCO has conducted 65 residency programs primarily for underserved populations and more than 3,500 classes/workshops. Company works have appeared in theaters, alternative spaces, site specific locations, schools, festivals, collaborative projects and for film and TV such as The Barnes Museum, Christ Church Neighborhood House, The Porch-30 St. Station, the University of the Arts Theater/Drake Theater, The Painted Bride, The Institute of Contemporary Art, The Philadelphia Museum of Art, University of PA Museum of Anthropology & Archaeology, The Philadelphia Cathedral, Mandell Theater, Penn’s Landing, Fairmount Park, The Horticultural Center, Pennsylvania Convention Center, Philly Fringe Festival/Live Arts, Parallax Pictures Studios, Conwell Dance Theater, The Sanctuary at The Rotunda, and The Kimmel Center to name a few.

Friday Arts visits the company at The University Arts Leagues where they were rehearsing for an upcoming performance. We had the opportunity to talk with dancers and long-time collaborator, videographer Carmella Vassor-Johnson, about working with Mulgrew. Mulgrew’s company recently celebrated their 30 year anniversary and she shares her secret for survival in a field where so many have tried and failed.

Jane’s Walk: Front Street
Producer: Michael O’Reilly

The stretch of Front Street located directly under the Market Frankford El just north of Girard Avenue has undergone some radical changes in the past 5 years. A street once avoided for its petty crime and decay has become a local and national draw with its well-regarded restaurants and unique businesses and arts.

While there is not a Jane (but there is a Jon (Geeting)) leading this walk, the concept and implementation of a “Jane’s Walk” comes from Jane Jacobs, whose writings championed the voices of local residents in neighborhood planning. Jacobs was not a city planner by training; she was just a concerned citizen who spent a lot of time observing city life around her, first in New York City, then in Toronto. From her observations, she developed some theories about what makes a city a great place to live. After she passed away in 2006, Jane’s Walk was founded in Toronto by a group of her friends and colleagues who wanted to honor her ideas and legacy.

Jane’s Walks can be found at their website and are free, locally organized walks, in which people get together to explore, talk about and celebrate their neighborhoods. Where more traditional tours are a bit like walking lectures, a Jane’s Walk is more of a walking conversation. Leaders share their knowledge, but also encourage discussion and participation among the walkers.

The Friday Arts cameras followed the Front Street tour, where over 30 people turned out on a beautiful day in May. Through this walk, these participants found out about a former public swimming pool turned play area for both adults and children; several well-regarded food service establishments; the art-festooned corporate HQ for honeygrow – a healthy, prepared-food purveyor expanding quickly along the NE corridor; and finally ending at a warehouse turned beer garden – and all of this well-within ear shot of the cars on Front Street and the rumbling elevated subway train passing above.

Rebel Ventures
Monica Rogozinski

In early 2017 a healthy breakfast cake, Rebel Crumbles, was introduced at all Philadelphia area public schools and Archdiocese of Philadelphia Catholic schools – but unlike other food served at school, this snack was designed, produced and marketed by the Rebel Ventures crew, a collection of local high school students who aim to provide nutritious meal choices for their classmates. The cake, filled with fruits, whole grains, and spices, is provided for free at breakfast to a total of 319 schools in the area.

Rebel Ventures is a youth-powered, nonprofit, social enterprise based in West Philadelphia and supported by the Netter Center for Community Partnerships at the University of Pennsylvania. The enterprise is comprised of high school students, college mentors, and full-time employees, who are dedicated to creating “healthy deliciousness” with youth (and adult allies) in the form of healthy, affordable foods for schools in Philadelphia.